Middle Eastern Stuffed Zucchini (Kousa Mahshi)

Tracy McBurney

By
@MaryKaygirl

My love of Middle Eastern cuisine always has me looking for new recipes to try and this one is a a hit. I've also served it with falafel balls and a tzatziki dip.


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Rating:

Comments:

Serves:

5-6

Prep:

1 Hr

Cook:

50 Min

Method:

Stove Top

Ingredients

3/4 lb
good quality beef or lamb
3/4 c
arborio rice, rinsed
1 c
chopped tomatoes
1/2 c
chopped onion
2-3
cloves garlic, minced
1
lemon juiced
1 Tbsp
minced fresh parsley or 1 tbsp dried parsley
2 Tbsp
minced fresh mint or 2 tsp dried mint
1 tsp
cinnamon
1 tsp
cumin
1/2 tsp
ground allspice
1/4 tsp
nutmeg
1/4 tsp
ground cloves
1/4 tsp
ground cardamom
3/4 tsp
salt and pepper
12
small to medium zucchini, about 6-8 inches long

SAUCE

4 c
low sodium broth (i use chicken)
1 15 oz
can low salt tomato sauce
1 14.5 oz
can low sodium crushed tomatoes, don't drain
2-5
cloves garlic
1 Tbsp
minces fresh mint or 2 tsp dried mint
1 tsp
cumin
1
lemon juiced
salt to taste
hot sauce to taste (optional)

Directions Step-By-Step

1
To core the zucchini, I cut off the top end and use a small teaspoon to hollow out the insides. Leave the walls about 1/4 inch thick. Be careful not to poke a hole in them if possible. Discard the pulp.
2
In a large bowl, mix together first 15 ingredients, (this will be the stuffing). Fill the zucchini with the stuffing, be careful not to overfill as the rice will expand as it cooks. In a large, heavy bottomed pot, combine the sauce ingredients and bring to a boil while stirring. Lower the heat and simmer for a few minutes to let the flavors marry.
3
Very carefully float the stuffed zucchini in the broth and simmer, covered for about 45-50 minutes till the rice and meat is done. Serve with a little sauce over and garnish with fresh mint and parsley on top. You can serve with couscous or rice.

About this Recipe

Course/Dish: Beef
Main Ingredient: Vegetable
Regional Style: Middle Eastern